Impact of Drying Temperature and Duration on Nutritional, Functional, and Microbial Qualities of Almond Bagasse.
Dehydration is an important post-processing approach that stabilizes plant-based food residues and supports their transformation into powdered ingredients with improved shelf life and preserved nutritional quality. Almond bagasse, a nutrient-rich by-product of almond milk production, shows promising...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 3; pp. 1294 - 1308 |
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| Autores principales: | , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2025
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| Acceso en línea: | Ver este registro en EBSCOhost |